Kellys Fried Oysters Recipes

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FRIED OYSTERS



Fried Oysters image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Peanut oil, for frying
3/4 cup buttermilk
1 teaspoon garlic powder
1 teaspoon paprika
Dash hot sauce, such as Tabasco
1 cup cornmeal
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
36 shucked oysters
Remoulade Sauce, for serving, recipe follows
1 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon paprika
1 tablespoon white wine vinegar
1 tablespoon Worcestershire sauce
Dash hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Heat oil in a deep fryer to 350 degrees F.
  • Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish.
  • Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce.
  • Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.

DEEP FRIED OYSTERS



Deep Fried Oysters image

This is a very simple recipe for fried oysters. You can use the same recipe for shrimp and scallops too.

Provided by Christine

Categories     Appetizers and Snacks     Seafood

Time 20m

Yield 4

Number Of Ingredients 7

2 quarts vegetable oil for deep frying
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
¾ cup fine bread crumbs

Steps:

  • Heat deep fryer to 375 degrees F (190 degrees C).
  • Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
  • Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve hot.

Nutrition Facts : Calories 576.8 calories, Carbohydrate 27.4 g, Cholesterol 99.6 mg, Fat 47.9 g, Fiber 1.4 g, Protein 10 g, SaturatedFat 6.7 g, Sodium 776 mg, Sugar 1.7 g

KELLY'S FRIED OYSTERS



Kelly's Fried Oysters image

Posting this for a good friend that wanted my recipe!! These really are tasty lil buggers!! Came up with the idea from a box of crackers that must have been "drop-kicked" by some warehouse workers subbing it for a football! :S!! The crackers were pretty broken up, so made the best of them!! LOL!! Enjoy!! :)

Provided by Wildflour

Categories     < 30 Mins

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 (8 ounce) container select raw oysters
1 beaten egg
1 cup finely crushed Chicken In A Biscuit crackers, more if needed
2 tablespoons olive oil
2 tablespoons vegetable oil
2 tablespoons butter
seafood cocktail sauce

Steps:

  • Pour oysters into a colander, rinse gently with cold water, drain.
  • Carefully pat oysters dry on paper towel a few at a time.
  • Dip oysters into beaten egg, let excess drip off, then into cracker crumbs, set on plate. Repeat til all are coated.
  • Place in fridge, or cook now.
  • Put oils and butter in pan and heat to med-high heat.
  • Carefully place oysters into hot oil.
  • Cook til golden brown on both sides turning only once as breading and oysters are delicate. About 3-4 minutes TOTAL if using medium-sized oysters. Watch them carefully!
  • Place on paper towels to drain.
  • Serve with your favorite sauce such as cocktail, tartar or Ranch dressing.
  • Serves about 2.

Nutrition Facts : Calories 468.9, Fat 43.6, SaturatedFat 12.3, Cholesterol 180.2, Sodium 257.3, Carbohydrate 5.8, Sugar 0.1, Protein 14

FRIED OYSTERS



Fried Oysters image

Provided by Jason Epstein

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 dozen bluepoint or similar oysters, shucked (unless you've shucked oysters before and have a good oyster knife, ask your fish market to shuck them for you; do not use bottled oysters, which may taste tinny)
1 cup yellow cornmeal, preferably Indian Head or Quaker
Salt, freshly ground white pepper and cayenne to taste
4 cups vegetable oil (do not use olive oil)
1 cup Hellmann's mayonnaise
1/2 bunch of chives, snipped into 1/8-inch pieces
1 tablespoon lemon juice
Romaine, cut into 1-inch ''canoes,'' well chilled

Steps:

  • Drain the oysters. Spread the cornmeal evenly on a paper towel. Add the salt, pepper and cayenne to taste. Dredge the oysters one at a time, placing each dredged oyster in a colander. Shake off the excess cornmeal.
  • Heat oil in a cast-iron skillet or other deep skillet over medium-high heat until it reaches 350 degrees. You can also check by sprinkling some of the cornmeal in the pan and seeing if it spins and dances in the oil.
  • Meanwhile, mix the mayonnaise, chives and lemon juice until smooth in a small bowl. Arrange the lettuce ''canoes'' on a large serving platter and top each with a dollop of chive mayonnaise. Set aside in the refrigerator.
  • Test the oil by gently dropping (or lower in with a slotted spoon) an oyster into it. If it bubbles and rises to the top, add 3 or 4 more oysters. If not, remove the oyster, wait and try again. If you add too many oysters at once, you will lower the temperature of the oil, and the oysters will neither brown nor become crisp. Remove the light brown oysters with a slotted spoon or tongs to paper towels to drain.
  • To serve, arrange a fried oyster on top of mayonnaise on the Romaine canoes. Serve immediately.

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